Garlic Knots And Pasta Bake Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the heavy cream, pesto, flour, red chile flakes, 1/2 cup warm water and a pinch of salt and pepper in a medium bowl. Set aside.
• Working on a lightly floured surface, divide the dough in half and roll each half to make a rope about 3/4-inch-thick. Cut each rope in to 4 equal parts. Twist each piece into a knot, making 8 knots.
• Spray a large oval baking dish or large deep-dish pie pan with nonstick cooking spray. Pour a third of the sauce into the bottom of the dish. Layer with half of the ravioli in a single layer. Top with another third of the sauce, then layer with the remaining ravioli and top with the remaining sauce.
• Place the knots along the inside edge of the pan, on top of the ravioli. Spray the knots with the cooking spray and sprinkle with garlic salt.
• Bake until the garlic knots are a rich golden brown and the pasta sauce is bubbly, 40 to 50 minutes. Top with Parmesan and torn basil if using.

Steps:

• For the dough, mix together the flour, yeast, and salt, and make a well in the middle.
• Pour the water and 1 teaspoon of olive oil into the well and mix together.
• Knead for about 7-10 minutes until the dough is springy.
• Line a bowl with the other teaspoon of olive oil, place the dough in the bowl, cover, and leave to rise in a warm place for 1 hour (or until doubled in size).
• Tear the dough into 9 separate balls and then roll into long tubes, folding over to make a knot.
• Place the knots on a baking tray.
• Bake in a 350°F (180°C) oven for 10 minutes.
• Prepare the garlic butter by mixing the butter, garlic, and parsley.
• Coat the knots with the butter mixture and bake for another 5 minutes.
• Enjoy!

Steps:

• Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine melted butter, garlic, parsley, and salt in a small bowl.
• Cut the dough into 8 pieces, roughly 2 ounces each. Roll each segment into an even 12-inch log. Shape the logs into knots by forming a cross, wrapping the top piece around the bottom piece, then connecting the two ends. Press together tightly to seal.
• Move the knots to the prepared baking sheet and brush with garlic butter.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Brush with remaining garlic butter, garnish with more parsley, and serve warm.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Tie each breadstick in a knot; do not pull the ends through, just barely tie them up so they are sort of in a ball shape. Place on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 11 to 13 minutes.
• Meanwhile, combine butter, garlic, and olive oil in a small pan over medium-low heat. Cook until butter has melted, then stir to combine flavors.
• Remove knots from the oven and transfer to a medium or large bowl. Pour garlic mixture over top and toss to combine.
• Plate the knots and pour any remaining liquid and garlic over top. Sprinkle with Parmesan cheese and salt.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
• Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
• Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
• Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

Steps:

• Divide dough into 2 equal pieces and arrange on a parchment-lined baking sheet a few inches apart. Cover loosely with plastic wrap and let stand at room temperature until softened and pliable, about 1 hour.
• Working with one piece at a time, use a lightly floured rolling pin to roll dough into a 6-inch square on a lightly floured surface. Cut into six 1-inch strips. Roll one strip to form a rope about 8 inches long, then tie into a single knot. Transfer to the parchment-lined baking sheet. Repeat with remaining strips and second piece of dough, arranging the knots a few inches apart on the baking sheet. Cover loosely with plastic wrap and let stand until puffed and doubled in size, about 2 hours.
• Heat oven to 400 degrees. Bake knots until golden on bottom, about 15 minutes.
• Meanwhile, in a small saucepan, cook butter and oil over low heat until butter melts. Add garlic and cook, stirring occasionally, until softened and very fragrant, about 5 minutes. Scrape butter mixture into a large bowl, then stir in parsley and season with salt.
• In batches, toss the warm knots in the garlic butter until well coated. Sprinkle with Parmesan, if desired, and serve with marinara sauce.